Steak tartare is a classic French dish made with raw, finely chopped beef or horse meat that is typically seasoned with ingredients such as capers, Dijon mustard, shallots, Worcestershire sauce, and fresh herbs. The meat is typically served with a raw egg yolk on top, which is mixed into the meat before eating to add richness and creaminess.
Steak tartare is often served as an appetizer or light meal, and is typically accompanied by toasted bread or crackers. Because it is made with raw meat, it’s important to use high-quality, fresh beef and to handle it with care to ensure it’s safe to eat. Many people enjoy steak tartare for its unique flavor and texture, as well as its status as a gourmet delicacy.
12 oz. high-quality beef tenderloin, finely chopped
2 tbsp. capers, drained and finely chopped
2 tbsp. Dijon mustard
2 tbsp. finely chopped shallots
1 tbsp. Worcestershire sauce
1 tbsp. finely chopped fresh parsley
1 tbsp. finely chopped fresh chives
2 egg yolks
Salt and freshly ground black pepper, to taste
Baguette slices, for serving
- In a large bowl, combine the chopped beef, capers, Dijon mustard, shallots, Worcestershire sauce, parsley, and chives. Mix well to combine.
- Season the mixture with salt and black pepper, to taste.
- Add the egg yolks to the bowl and mix until the ingredients are well combined.
- Divide the mixture into 4 equal portions and shape each portion into a patty.
- Serve the steak tartare immediately with baguette slices on the side.